U.S. patent number 4,344,969 [Application Number 06/220,603] was granted by the patent office on 1982-08-17 for single-dough cookies having storage stable texture.
This patent grant is currently assigned to The Procter & Gamble Company. Invention is credited to William J. Brabbs, Rudolph W. Youngquist.
United States Patent |
4,344,969 |
Youngquist , et al. |
August 17, 1982 |
Single-dough cookies having storage stable texture
Abstract
Incorporation of a carbohydrase into cookie dough provides, via
a special baking process, a cookie having a storage stable texture
which emulates that of freshly baked, home-style, drop-type
cookies. The process for making these cookies involves (1)
retarding enzyme activity in the finished dough before baking; (2)
deactivating the enzyme in a portion of the cookie, preferably the
surface; (3) activating the remainder of the enzyme; (4) allowing
the remaining active enzyme to operate on the carbohydrates in the
cookie; and (5) final baking.
Inventors: |
Youngquist; Rudolph W.
(Springfield Township, Hamilton County, OH), Brabbs; William
J. (Springfield Township, Hamilton County, OH) |
Assignee: |
The Procter & Gamble
Company (Cincinnati, OH)
|
Family
ID: |
22824189 |
Appl.
No.: |
06/220,603 |
Filed: |
December 29, 1980 |
Current U.S.
Class: |
426/18; 426/61;
426/64; 426/549 |
Current CPC
Class: |
A21D
8/042 (20130101); A21D 13/80 (20170101) |
Current International
Class: |
A21D
13/08 (20060101); A21D 8/02 (20060101); A21D
8/04 (20060101); A21D 13/00 (20060101); A21D
002/00 (); A21D 008/02 (); A21D 010/00 (); A23L
001/10 () |
Field of
Search: |
;426/18,61,549,558,496,523,64 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
Other References
Reed, Gerald; Enzymes in Food Processing, 2nd Ed., Academic Press,
1975, p. 316..
|
Primary Examiner: Jones; Raymond N.
Assistant Examiner: Curtin; Elizabeth J.
Attorney, Agent or Firm: Roth; Michael J. Guttag; Eric W.
Witte; Richard C.
Claims
What is claimed is:
1. A cookie dough capable of providing, when baked, a
crumb-continuous cookie having storage-stable crisp and chewy
textures, comprising:
(a) a carbohydrase enzyme;
(b) a buffer system which provides an initial pH in the cookie
dough sufficient to inactivate the enzyme;
(c) a readily crystallizable sucrose-containing carbohydrate
component, at least a part of the carbohydrate component being a
substrate for the enzyme, in amounts sufficient, after the enzyme
has acted on the substrate, to produce sufficient quantities of
non-sucrose sugars to inhibit the crystallization of the sucrose;
and
(d) the balance comprising non-carbohydrate cookie ingredients;
(e) the non-carbohydrate cookie ingredients including shortening
having a leavening acid incorporated therein, the leavening acid
being capable of reacting with the buffer system when the
shortening is melted so as to provide a pH in a portion of the
cookie dough sufficient to activate the enzyme.
2. A composition according to claim 1 wherein the carbohydrase
enzyme is a member selected from the group consisting of invertase,
glucosidase and amylase.
3. A process for making a crumb-continuous cookie having a
storage-stable plurality of textures, comprising the steps of:
(1) preparing a cookie dough, comprising:
(a) a carbohydrase enzyme;
(b) a readily crystallizable sucrose-containing carbohydrate
component, at least a part of the carbohydrate component being a
substrate for the enzyme, in amounts sufficient, after the enzyme
has acted on the substrate, to produce sufficient quantities of
non-sucrose sugars to inhibit the crystallization of the sucrose;
and
(c) the balance comprising non-carbohydrate cookie ingredients;
(2) inactivating the enzyme in a portion of the cookie dough to
preserve the crystallization behavior of the sucrose therein;
(3) activating the enzyme in the remaining portion of the cookie
dough to produce sufficient quantities of non-sucrose sugars to
inhibit the crystallization of the sucrose therein; the enzyme
inactivated and activated portions of the cookie dough being
capable, when baked, of forming a cookie having storage-stable
crisp and chewy textures;
(4) baking the cookie dough to form a cookie having storage-stable
crisp and chewy textures.
4. A process according to claim 3 wherein the enzyme is inactivated
in the surface of the cookie dough and activated in the center of
the cookie dough.
5. A process according to claim 4 wherein the enzyme is inactivated
and activated by baking the cookie dough.
6. A process according to claim 3 comprising the further step of
forming the cookie dough into a preform prior to baking.
7. A process according to claim 3 wherein the carbohydrase enzyme
is selected from the group consisting of invertase, glucosidase and
amylase.
Description
TECHNICAL FIELD
Fresh, home-baked cookies are the standard of excellence in the
cookie world. The dominant characteristic of most fresh, home-baked
cookies is their texture, specifically, a crisp, friable exterior
surface and a ductile interior. The interior contains pockets of
super-saturated sugar solution (syrup) which are ductile and are
sometimes visible as strands when the cookie is pulled apart.
Unfortunately, within a few weeks, or less, such cookies undergo a
spontaneous and irreversible process of degradation, becoming hard
and crumbly throughout. The following describes the
physico-chemical processes which have now been discovered to occur
during cookie baking and subsequent storage.
Prior to baking, a cookie dough consists of a hydrated mixture of
flour, shortening (fat), sugar, and minor adjunct ingredients.
During baking, sugar and water appear to be the prime
"interactants." The flour (starch and protein) is of less
importance because it does not hold water, relative to the sugar,
at oven temperature.
When the cookie dough enters the oven, the water in the dough is
saturated with sugar and appears to be evenly distributed
throughout the dough. As the water temperature increases during
baking, the solubility of the sugar increases, drawing water away
from the flour. At about 70.degree. C. all the water present has
the capacity to dissolve all the sugar, as indicated by the fact
that the x-ray diffraction pattern for crystalline sugar is lost.
As the cookie temperature continues to increase (80.degree. C.), a
non-saturated sugar solution is formed from which the water is free
to evaporate. At this point, water is rapidly lost to the
atmosphere until the solution is again saturated (0.18 gram
water/gram sugar). This occurs typically after about eight minutes
of baking. If baking is continued, typically to the twelve minute
point, the dehydration continues and a dry (0.1 gram water/gram
sugar) crunchy cookie is produced, containing amorphous sugar that
cannot crystallize because its water content is too low.
When a typical (eight minute) cookie is removed from the oven
(100.degree.-105.degree. C.), most of the water is held as the hot
saturated sucrose syrup. Upon cooling, this syrup becomes
super-saturated, holding the water within the cookie. It is this
wet syrup that gives the cookie its fresh, chewy eating quality.
During the subsequent 24 hours, the sugar begins to crystallize
spontaneously, releasing water from the syrup to produce a
temporary increase in interior water activity (a.sub.w). This
released water migrates toward the moisture-depleted outer surface.
During the first one to six days after baking, moisture continues
to equilibrate throughout the cookie, transferring through the
starch matrix. As the a.sub.w reaches about 0.6, the sugar is
almost fully crystallized and the starch is tactile by dry. As time
goes on, cross-sectional equilibrium is essentially reached. Unlike
bread staling, these latter changes in a cookie cannot be reversed
by heating, indicating that the starch in the cookie is not
undergoing class retrogradation.
Cookie texture can be quantified, as described in the U.S. Pat.
application of Hong and Brabbs, Ser. No. 220,643, filed Dec. 29,
1980, which is hereby incorporated by reference, in terms of
stiffness, a measure of stress vs deformation, and plasticity, a
measure of the tendency of the cookie crumb to plastic flow. The
typical freshly baked homemade cookie has regions of high
stiffness/low plasticity (crisp) and regions of low stiffness/high
plasticity (chewy). As described above, the differences between
these regions degrade with time, so that the cookies acquire a
uniform texture perceived by consumers as uninteresting and
somewhat undesirable.
It would be of value, therefore, to provide cookies which, having
reached substantial textural equilibrium, would still demonstrate
strong differences between regions having the maximum
stiffness:plasticity ratios (crisp) and those regions having the
minimum stiffness:plasticity ratios. This difference, best
expressed as ##EQU1## should be substantial, i.e. a log difference
of at least about 1.75, so that it is perceivable by consumers, and
storage stable, so that it is suitable for production in a
commercial manufacturing-marketing milieu.
Currently, nearly all feasible cookie formulations which get crisp
on the outside will eventually reach that same degree of crispness
throughout, reverting, by water loss and sugar crystallization, to
the dry, hard texture characteristic of popular ready-to-serve
(RTS) cookies. Most home recipe cookies will reach this totally
crisp state within one or two weeks, regardless of the temperature
or relative humidity at which they are stored, since the changes
involved in cookie hardening are internal to the cookie and are
thus independent of the cookie's external environment. Most RTS
cookies are simply baked out to a crisp end point immediately to
facilitate subsequent handling.
Cookies can be formulated to be soft and moist by high shortening
and/or high water formulas. However, these cookies have only
limited microbial stability, do not stay crisp on the outside, or
present major problems of stickiness or crumbliness.
It is also known that sugar (sucrose) crystallization can be
inhibited by the addition of fructose, which results in soft,
non-hardening cookies. But fructose also renders the cookie crust
soft, eliminating the desired crunchy/chewy mouth texture
dichotomy. Thus, fructose alone does not yield a stable cookie with
the texture variability typical of freshly baked cookies.
Another approach taken within the cookie industry has been to
supply a moistness impression by using coatings and/or fillings,
e.g., fig bars. However, such techniques are clearly inapplicable
in the case of the classic drop-type home recipe cookies, such as
chocolate chip, peanut butter, oatmeal and sugar cookies and
similar cookies which have a substantially homogeneous
cross-section with respect to flavor and appearance.
Yet another approach taken is that described by Hong and Brabbs in
their U.S. patent application 107,229, filed Dec. 26, 1979. That
application describes the formation of laminated dough structures
by surrounding a dough containing fructose or other crystallization
resistant sugar with a layer of conventional sucrose- or other
readily crystallizable sugar-containing cookie dough. The laminated
dough structure so formed can be baked to a cookie which is
desirably crisp and dry on the outside, but which remains moist and
compressible internally. However, such a process involves separate
process streams to prepare two separate cookie doughs, as well as
elaborate processing to provide for proper lamination of the two
doughs, which requires additional time and additional
equipment.
It is an object of this invention to provide a dough and a process
for making a cookie which has a storage stable texture
diversity.
It is another object of this invention to provide a process for
makikng a cookie which achieves the foregoing benefits without the
need for lamination of doughs.
It is an object of this invention to provide a process for baking a
carbohydrase-containing cookie dough in such a manner as to provide
a storage stable texture in the finished product which emulates the
texture of fresh, home-baked cookies.
These and other objects of the invention will become apparent in
light of the following disclosure.
BACKGROUND ART
The use of fructose, present in invert sugars and honey, in the
making of cookies is widely known among those with cooking and
baking experience. In addition, fructose nominally is about 1.4
times as sweet as sucrose, and has therefore been incorporated in
so called "dietetic" baking recipes. See, for example, U.S. Pat.
No. 4,137,336, S. B. Radlove, issued Jan. 30, 1979.
Layered cookies are well-known. For example, Oreo.TM.-type filled
cookies are sandwich-structured. Similarly, fig bars involve a
center-filled structure in which the center portion of the cookie
is of an entirely different composition than the outer shell. These
cookies differ, not only in structure, but also in flavor and
appearance, from the unitary cookies of the present invention.
U.S. Pat. Nos. 3,250,625 and 3,250,626, issued May 10, 1966 to Ray
J. Thelen, describe cooked, leavened food laminates, of the type
and texture characteristic of raised dough products such as breads,
rolls, cakes, and the like. One of the materials laminated in the
Thelen patents contains low levels of honey, while the others
contain sucrose.
U.S. Pat. No. 3,198,367, issued Aug. 3, 1965, to M. C. Harris et
al., describes the preparation of filled baked products and the
filler composition used therein.
West German Offenlegungshrift No. 2,511,847, published Sept. 23,
1976 and assigned to Zukerfabrick Franken GMBH describes a method
for preserving the freshness of bakery goods that contain sucrose
and have a long shelf life. The process involves the inoculation or
immersion of baked goods with or in an enzyme solution.
DISCLOSURE OF THE INVENTION
This invention provides a process for making a crumb-continuous
cookie, or the like, having a storage-stable plurality of textures,
comprising the steps of:
(1) preparing a cookie dough comprising
(a) a carbohydrase enzyme, and
(b) a readily crystallizable sucrose-containing carbohydrate
component, at least a part of the carbohydrate component being a
substrate for the enzyme, in amounts sufficient, after the enzyme
has acted on the substrate, to produce sufficient quantities of
nonsucrose sugars to inhibit the crystallization of the sucrose;
and
(c) the balance comprising typical non-carbohyrate cookie
ingredients;
(2) retarding enzyme activity in the dough prior to baking;
(3) forming the dough into a cookie preform for baking;
(4) deactivating the enzyme in a portion of the preform;
(5) activating the remainder of the enzyme;
(6) allowing the remaining active enzyme to operate on the
carbohydrate in the preform; and
(7) baking the cookie preform to form a cookie.
The objective is to convert sugars and/or starches in the areas
where the enzyme is active into mixtures which are noncrystallizing
or crystallization resistant, while preserving the crystallization
behavior of sucrose in those areas where the enzyme is inactive.
The resulting dough and subsequent crumb areas will have storage
stable chewy and crisp textures, respectively.
It follows, then, that the enzyme and substrate must be present in
such amounts that, when the active enzyme has exerted its activity
upon the substrate to the degree permitted by the
preparation/baking process, sufficient amounts of non-sucrose
sugars are produced to inhibit sucrose crystallization.
By "storage-stable" is meant that the cookies produced by the
practice of this invention, after reaching substantial textural
equilibrium, retain a plurality of textures for extended periods.
Depending upon their formulation, cookies prepared by the practice
of this invention will, after reaching textural equilibrium, retain
their original texture for periods ranging from weeks, at a
minimum, to many months, or even indefinitely, with proper
packaging and maintenance of package integrity. This is to be
distinguished from those cookies which lose their texture
differences over a period of up to several weeks, even when stored
in air- and moisture-tight containers. It is also to be
distinguished from those cookies which are baked to a single
texture in production, and are either continuously hard or
continuously soft from baking through storage.
By "substantial textural equilibrium" is meant the point at which
those physico-chemical and structural features responsible for
texture, and those physico-chemical and structural processes
responsible for changes in texture have reached an approximately
steady state relative to the expected usable life and storage
conditions of the product. In all instances, slow, long-term
processes and texture changes which extend well beyond the maximum
usable life of the cookie are ignored.
By "typical non-carbohydrate cookie ingredients" is meant those
non-carbohydrate ingredients common to virtually all cookies,
namely, water and shortening, as well as those additional flavoring
and texturing ingredients desired in the particular system being
formulated. Such latter ingredients would include nutmeats,
cereals, raisins, and chocolate chips, as well as egg, vanilla,
cinnamon, cocoa, and the numerous other similar materials commonly
found in cookies, as desired. It also includes the non-carbohydrate
portion of carbohydrate-containing materials used in cookies, such
as the protein portion of flour.
By "plurality of textures" is meant that cookies prepared by the
practice of this invention have the crisp/chewy texture dichotomy
typical of freshly baked homemade cookies.
By "readily crystallizable sucrose-containing carbohydrate
component" is meant sucrose, and readily crystallizable mixtures of
sucrose with other monosaccharides, disaccharides and
polysaccharides. By readily crystallizable is meant that the sugars
will readily and spontaneously crystallize at the water content and
water activity conditions encountered in semi-moist cookies of the
home baked type. Typical a.sub.w 's are in the range of from 0.3 to
0.8. The term "water activity" is used herein in its usual context
to mean to ratio of the fugacity of water in the system being
studied (f) to the fugacity of pure water at the same
temperature.
In light of the foregoing, it will be understood that if
non-sucrose sugars comprise a part of the carbohydrate component,
they must be present at levels which do not significantly inhibit
the crystallization of the sucrose part of the carbohydrate
component.
"Monosaccharides" and "disaccharides" as used herein are compounds
well known to the art.
"Polysaccharides" are polymers of monosaccharides, the most common
polysaccharides being gums, cellulose, and starches.
Starch occurs in two forms, alpha-amylose and amylopectin. Both are
glucose polymers. Amylose consists of long straight chains of
glucose units joined by a 1,4-glycosidic linkage. Amylopectin is
highly branched; the average length of the branches is from 24 to
30 glucose residues, depending on the species.
By "baking" herein is meant radiant, conductive, or convective
exposure to energy of a type which imparts thermal energy to the
products being baked. It thus includes conventional, convection and
microwave oven baking.
By "carbohydrase enzyme" is meant those enzymes which operate on
disaccharides or starches to produce non-sucrose (i.e.,
non-crystallizing) mono- or disaccharides.
All percentages herein are by weight, unless otherwise
indicated.
DESCRIPTION OF A PREFERRED EMBODIMENT
One specific way this invention can be practiced is by preparing a
typical, sucrose-containing cookie dough from common cookie
ingredients, to which is added from about 5% to about 10% by weight
of an invertase solution containing 30,000 Sumner units of
invertase per ml. The enzyme is added at a pH of 8.4, using a
bicarbonate/carbonate buffer system. Under these conditions, the
enzyme is inactive. The enzyme can then be activated by oven heat.
This is done by including the leavening acid sodium aluminum
phosphate in the system, creamed into the shortening in the cookie
dough with the sugar. Oven heat will then free the acid by melting
the fat, and the heat will allow the leavening acid to react with
the carbonate buffer, previously added with the enzyme. This
reaction reduces the pH at the center of the cookie to about 6.0,
so the enzyme can act. Under normal baking conditions, the timing
of enzyme activation is critical because the enzyme present on the
surface of the cookie must first be inactivated. Once this occurs,
the neutralization of the cookie system to pH 6.0 activates the
enzyme which functions only in the cookie interior, because the
surface enzyme has been inactivated. The active enzyme, by
inverting the sucrose, duplicates in situ the properties of the
Hong-Brabbs laminate cookie, and allows the cookie to duplicate in
storage-stable manner the crisp/chewy texture variations found in a
typical homemade drop cookie.
The foregoing enzyme effect can be preferably exaggerated by
manipulating the oven baking conditions. In a preferred execution
of the baking process, the cookies are first baked at 190.degree.
C. (375.degree. F.) for 5 minutes to inactivate surface enzyme and
start the initial activation of the enzyme in the center of the
cookie. The cookies are then held for 30 to 60 minutes at
60.degree. C. (140.degree. F.) which gives sufficient time for the
enzyme to invert sufficient sucrose in the center of the cookie to
produce a non-crystallizing mixture of sugars. The cookies are then
baked out for 3 to 4 minutes at a temperature of 190.degree. C.
(375.degree. F.).
By analysis, a cookie prepared by the foregoing process showed that
less than 10% of the sucrose in the crust of the cookie had been
converted to invert sugar, whereas over 30% of the sucrose in the
center of the cookie had been converted. The water activity of the
final baked cookie was in the range of from about 0.35 to about
0.55.
INDUSTRIAL APPLICABILITY
While the foregoing describes a preferred embodiment of this
invention, it will be appreciated that the critical sequence of
events provided by the process of this invention can be
accomplished by many different methods. Manipulation of pH and oven
heat have been discussed above. The manipulation of water activity
and temperature can also provide means for activating and
inactivating enzyme in selected portions of the cookie at selected
points in time. For example, keeping the dough system cold prior to
placing it in the oven prevents the enzyme from acting during dough
mixing. Flash drying of the surface in the oven would cause
immediate dehydration and prevent enzyme activity on the surface of
the cookie and slow heating of the center (or frozen center) of the
cookie will allow enzyme action. Encapsulation of the enzyme and/or
sugar, combined with heat sensitive or pH sensitive decapsulation,
is another approach to the same process.
The foregoing description discussed only the use of invertase as a
means of producing sugars which inhibit sucrose crystallization.
Other enzymes can also produce sugars that inhibit sucrose
crystallization. For example, amylases and starch and, optionally,
glucosidases can be added to the system and manipulated in a
similar fashion to produce glucose and maltose which also inhibit
crystallization of sucrose. A variety of other carbohydrases and
their substrates can also be used in this process, and the sugars
released will generally all retard sucrose crystallization.
It will be appreciated, of course, that higher and lower levels of
carbohyrates and/or enzyme can be employed, depending on the level
of conversion desired, so long as the carbohydrate conversion is
sufficient to render the sucrose non-crystallizing in those areas
of the cookie where the enzyme is active.
It will also be appreciated that the regions of active and inactive
enzyme which are selected need not be limited to center and
surface, respectively. In particular, it has been discovered that
the consumer perception of texture and freshness in cookies has
only a limited relationship to the spatial orientation of the
texture regions. Thus, the regions of activation and inactivation
may be arranged in other patterns, or distributed in ways that
facilitate manufacture, as desired.
Sugar, flour, water and shortening, when combined in almost any
reasonable proportions, will produce a dough that can be baked to
form a cookie--the classic "sugar cookie". Of course, the
sweetness, texture and similar organoleptic properties of the
cookie will depend upon the ratio of sugar/flour/water/shortening.
In general, any cookie recipe which produces an organoleptically
acceptable crumb-continuous cookie (as opposed to filled, iced and
sandwich-type cookies) can be employed in the practice of the
present invention. Some such recipes will incorporate additional
ingredients. For example, oatmeal cookies generally contain rolled
oats to provide their characteristic flavor and texture. Peanut
butter cookies will, of course, contain peanut butter, which
provides not only the distinctive flavor of peanut butter, but also
oils (shortening) and peanut solids which supply both carbohydrates
and proteins, similar to flour. Within limits, well known to the
art, materials which "interrupt" the homogeneous composition of the
typical cookie can be introduced into the formulation. These
materials are essentially inert, so far as the chemistry of the
cookie dough is concerned. Examples of such materials are chopped
nuts, chocolate chips or Toll House.TM. morsels, coconut,
butterscotch chips, oatmeal, peanut butter chips, raisins, and the
like. Even in simple cookies, such as sugar cookies, it may be
desirable to incorporate additional flavoring materials, such as
spices.
In general, formulation and fabrication techniques can be highly
variable, at the discretion of the manufacturer, depending upon the
type of cookies produced, manufacturing and baking equipment used,
price and availability of raw materials, etc. However, cookies of
this invention will all be characterized in being prepared by the
above described critical sequence steps, and the resulting cookies
will be characterized in having a storage-stable plurality of
textures, describable and "crisp" and "chewy". These textures can
be quantified by the instrumental techniques described in the Hong
and Brabbs patent application hereinbefore mentioned.
The following examples illustrate the broad range of industrial
applicability of the present invention, without intending to be
limiting thereof. It will be appreciated that other modifications
of the present invention, within the skill of those in the baking
arts, can be undertaken without departing from the spirit and scope
of this invention.
EXAMPLE 1
Two batches of cookie dough were prepared:
______________________________________ Batch A
______________________________________ Crisco.TM. hydrogenated
vegetable shortening 50 gm Sucrose, white 37.5 gm Brown sugar 37.5
gm Egg yolk 1/2 yolk Vanilla extract 1 ml Gold Medal.TM. flour 62
gms Salt 1 gm Egg white solids 1.5 gm Invertase solution, 24.2%, 30
units/mg 18 ml Chocolate chips 85 gms
______________________________________
The shortening was mixed with the sugars and then blended with the
egg yolk and vanilla. The flour, egg white solids, and salt were
mixed together and then mixed with the sugar/shortening mixture. To
this was added the invertase and the entire dough was mixed
thoroughly in a Hobart mixer. Afterward, the chocolate chips were
gently combined with the dough.
Batch B was the same as Batch A except that 18 mls water were
substituted for the invertase solution.
Both batches were formed into cookie dough preforms and baked
according to the following schedule.
190.degree. C. (375.degree. F.) for 3 minutes
60.degree. C. (140.degree. F.) for 60 minutes
190.degree. C. (375.degree. F.) for 6 minutes
After 3 days, the Batch A cookies were equal to freshly baked,
while the Batch B cookies were very stale and hard.
EXAMPLE 2
Sugar cookies were prepared from the following formula:
______________________________________ Flour 248 gms Na.sub.2
CO.sub.3 1.68 gms Salt 4 gms Egg white solids 6 gms White sucrose
150 gms Brown sugar 150 gms Sodium aluminum phosphate 7.7 gms
Crisco.TM. 200 gms Egg yolks 2 Vanilla extract 4 gms Water q.s.
(20.2 mls) Enzyme solution: 40 ml H.sub.2 O 7.4 gm NaHCO.sub.3 .98
gm Na.sub.2 CO.sub.3 10 mls Fermvertase.TM. base 27 ml
______________________________________
The flour, Na.sub.2 CO.sub.3, salt, and egg white solids were
blended together with the sugar and sodium aluminum phosphate. Into
this mix was blended the Crisco.TM. shortening, followed by the egg
yolks and vanilla. The water was added until the mixture was
smooth, followed by the enzyme solution, and the resulting dough
was formed into cookie preforms and baked according to the
following schedule:
238.degree. C. (460.degree. F.) for 3 min
60.degree. C. (140.degree. F.) for 60 min
190.degree. C. (375.degree. F.) for 4.5 min
During baking, pH of the dough dropped from about 8.4 to about 6.0,
activating the enzyme in the cookie center where it was not
denatured by the short, high temperature bake. After baking,
optical rotation measurements showed 23% inversion of the sugars in
the cookie center.
* * * * *